The Study of Cultural Capital on Savory Food and Conservation Guideline at Baan Khi Lek Yai, Nong Phan Tha Subdistrict, So Phisai District, Bueng Kan Province
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Abstract
This study aims to explore the local cultural capital that is available in terms of savory food ingredients and preparation, as well as propose a guideline for the conservation of food preparation methods. The study is qualitative research; the main informants were 20 people who have lived in Baan Khi Lek Yai, Nong Phan Tha subdistrict, So Phisai district, Bueng Kan province for at least 10 years. The data were collected by structured interviews. Then, the data were analyzed by using content analysis and percentages.
The result reveals that the most eaten savory foods are Kaeng Pla (fish soup 100%), Kaeng No Mai (bamboo shoot soup 85%), Pla Ra Bong (spicy pickled fish 75%), Nhomai Soup (spicy bamboo shoots salad 70%), and Ping Pla or Pla Yang (grilled fish 65). The cultural capital in terms of savory food preparation methods includes boiling, pounding, steaming, cooking in coals, mincing, grilling, stewing with less water, and scalding. As for the conservation guideline, farming, livestock farming, ingredients, and cooking methods should be transmitted to new generations, emphasizing the role of grandparents and parents. A cookbook and food preparation knowledge, as local wisdom, should be supported, as well as implement this local wisdom in primary and secondary school programs.
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